What's the best type of cheese to smoke?

[Indiana Bear]

I've had cheddar and am a big fan of swiss, but when we've smoked them, they just seemed a bit off in taste....what do you guys recommend trying?
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[SoEzzy]

Just about any of the "hard" cheeses do well, but do try them cold smoked, just enough heat to burn some wood chips, not enough heat to get much above 110 F!
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[TasunkaWitko]

what SoEzzy said +1. also, if you happen to have a big or little chief smoker, give it a try. it seems to work at cooler temperatures, plus you can get the cheese farther away from the heat using the "cold smoke method." i've tried it with swiss, mozzarella, gouda, sharp and mild cheddar, longhorn and gruyere cheese, all with a variety of woods and all with excellent results!

[jpenny2525]

Or you can make a cold smoker box with using a Smoke Pistol (I bought a home make device of ebay that use pellets or chips instead of special cartridge you have to but of the internet).

When I was on the Smoke Pistol web site ran into a section where someone had used one with a igloo water cooler to make a cold smoker (won't steal the credits fot this, but sure will use it and makes some mods it to fit what I want). I bought a unit off ebay that's pretty much like the smoke pistol for more than 1/2 the price, but uses wood pellets or chips (easier to use without having to buy/order special tubes).

Back on track.... I came across on the smoke pistol web site a guy who made a cold smoker using a smoke pistol and a 5 gallon igloo water cooler. I am planning on using a ice chest and doing my own mods to make a mini fridge type smoker. Below is the link of what was done with a smoke pistol/igloo water cooler..... Once I have made my smoke box will post pics.

http://www.smokepistol.com/customertucker.html

JP

[Joe's XXX Sauce]

Shane, I smoked some bomb @ss baby swiss last week. Sorry you didnt get to try it. It went real well for my first try.

I cold smoked it with hickory chips. It only smoked for about 20 minutes. The smoke penetrated well. I was surprised how quickly it was done.

Maybe I will do some more for next weeks comp.

[Indiana Bear]

Thanks for the tips guys!

Joe's XXX -

I think you should do just that. We always need some good eats to snack on
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Fowl Butt BBQ

"How do you measure yourself against other golfers?......By Height"

[Cheesemaker]

The best is a good aged cheddar, especially a white vintage style. And let the cheese get to room temp before smoking, that way the oils in the cheese will help get the smoke to penetrate better than a cold cheese. Mozzarella is really good.

At work, we do a 3 year old white vintage cheddar (real Rennet instead of synthetic, huge difference) that is wonderful. It's a little drier vs. a medium cheese, which has a higher moisture content!

[roastntoast]

How long do you leave it on for . Do you let it get to a specific internal temp???

Jules
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[Alien BBQ]

Give this a try...............

http://www.thesmokering.com/forum/viewtopic.php?t=12469&highlight=smoked+cheese
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